Bajra Raab, Gujrati Bajra Raab Recipe
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 3316 times
A porridge-like food made of ghee-roasted bajra flour, the Bajra Raab is very apt for lactating mothers. Sweetened mildly with sugar, it has a comforting taste and mouth-feel that kind of warms the body and soul!
It is ideal to have during the winters, when it will not only make the new mother feel warm and cosy but also boost her health.
It is very filling, and must be served immediately after preparation because it will get thick and lumpy upon cooling.
Bajra flour can also be used to make Bajra Roti , Bajra Chakli and Bajra Khakhras .
- Heat the ghee in a broad non-stick pan, add the bajra flour, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add 1½ cups of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Serve immediately.
Nutrient values per cup
|Vitamin A||170.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0 mg|
|Folic Acid||4.9 mcg|
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